Monday, 17 October 2011

Instant Rava (semolina) Idli

instant rava idli
Instant rava idli can be made anytime unlike rice idli. There is no need for fermentation. It’s great for breakfast, lunch, Tiffin or dinner. It can also be eaten as anytime low calorie snack. Rava idli was first invented by MTR (a famous restaurant chain of Bangalore) during World War-2 when rice was in short supply. Rava idli is still made by many people at home by MTR instant mixes. You can also make rava idli mixture in more quantity and store in an airtight bottle in the fridge. Just don’t add green chillies in this case.
            Recipe of instant rava idli
            1 cup rava (sooji/ semolina/suji)
            1 cup curd
            1/2 cup water
            1 tsp chana dal (Bengal gram)
            1 tsp dhuli urad dal (split black gram)
            1 tbsp cashew nuts broken into 4 pieces
            2 green chilies- chopped
            1 tbsp + 1 tsp oil
            3/4 tsp Eno fruit salt
            1/2 tsp mustard seeds
            Salt to taste
            Thin tomato slices cut into 2 pieces

1. Heat 1 tablespoon oil in a pan. Roast rava in it stirring continuously till nice aroma comes out and you can see some golden grains. Turn off heat and take sooji out of pan to prevent it from overcooking.

2. Heat 1 tsp oil in a pan and add mustard seeds. Let them splutter. Add chana dal and roast it for a minute.

3. Add urad dal and cashew pieces and roast till nice brown. Add green chilies and sauté for a minute. Turn off the heat.

4. Add this mixture to rava along with salt. Then add rava mixture to curd. Add water and mix.

5. Just before steaming, add Eno fruit salt to the batter.

6. Grease each mould of the idli mould and put 1 tomato slice at the bottom of each mould. Put the batter in each mould taking care not to overfill it as space is needed for idlis to swell in size.

7. Put 1 inch water in a pressure cooker in which idli mould can fit and close the lid after removing the whistle.

8. After steam starts coming out, reduce heat to medium. Let it steam for 15 minutes. Turn off the heat.

9. After pressure drops, open the lid of the cooker and insert a knife in 1 idli to see if it comes out clean. If idli sticks to the knife, steam for 3-4 minutes more.

10. Take out idlis gently from the mould (after letting them cool for 2 minutes) with the help of a knife.

11. Put the tomato (embedded) side up and serve hot with sambhar.

            Instant rava idli in a microwave

            Ingredients and process same as given above except that you steam the idlis in a microwave safe idli mould in place of a pressure cooker. Fill 1/2 cup water in the plate at the bottom. Fill the moulds with batter and cover with the lid given. Steam on a microwave High for 4 minutes. Take out and let it cool for 2 minutes. Then take out idlis out of the moulds with the help of a knife.

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